New potatoes have a fresh, delicious flavor and a firm cooked texture, making them good for chilled salads.
In jar with tight-fitting lid, combine all dressing ingredients; shake well. In medium bowl, combine potatoes and carrots. Pour dressing over vegetables; toss gently. Cover; refrigerate at least 30 minutes.
Just before serving, add pea pods. With slotted spoon, arrange vegetables on lettuce or spinach lined platter; top with tuna and olives. Serve with remaining dressing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (935g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1854 | ||
Calories from Fat: 1325 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147.3g | 196 % | |
Saturated Fat 19.2g | 96 % | |
Monounsaturated Fat 41.2g | ||
Polyunsanturated Fat 79.5g | ||
Cholesterol 23.6mg | 7 % | |
Sodium 8422.7mg | 290 % | |
Potassium 2457.1mg | 65 % | |
Total Carbohydrate 105.6g | 31 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 95.1g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1854
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